海洋拟无枝酸菌酯化酶酯化杂醇油产风味酯

Production of Flavor Esters by Esterifying Fusel Alcohol With Purified Esterase From a Marine Amycolatopsis Sp.

从东海海洋土壤中分离出的一株产酯化酶的拟无枝酸菌,其酯化酶能够以酒类生产中的副产物杂醇油为底物,酯化形成风味酯。通过硫酸铵沉淀、离子交换层析柱、疏水层析柱等一系列的纯化步骤,得到了约398倍的纯化酶,其分子量为33k Da。纯化的酯酶对一系列短链和长链的甘油三酯和对硝基苯酯具有显著的活性。该纯化酶在有机溶剂的存在下,有较好得稳定性,能够催化合成乙酸异戊酯等风味物质。

The esterification enzyme,which is isolated from the marine soil of the East China Sea,can be synthesized by using the byproduct fusel oil in the production of alcohol as raw material.A purification step of about 398 times was obtained by a series of purification steps such as ammonium sulfate precipitation,ion exchange chromatography column and hydrophobic column,and its molecular weight was 33 kDa.The purified esterase has a significant activity against a series of short and long chain triglycerides and p-nitrophenyl esters.The purified enzyme in the presence of organic solvents,have better stability,can catalyze the synthesis of isoamyl acetate and other flavor substances.